Since we are a family in transition, we don’t eat beef, pork or poultry, but we do eat some fish. This week’s recipe is a quick dinner that can be made in 25 minutes or less. It is one of my go-to meals when I haven’t had time to try a new recipe.
Fish (3 oz. per person)
Asparagus (2 bunches)
1 – 14 oz can black beans, drained and rinsed
2 – small tomatoes, seeded and diced
1/3 of a medium cucumber, peeled, seeded and diced
1 Tbsp. lime juice
Fish: Wash the salmon (or fish of choice), place on foil and season with lemon, or our favorite, Greek seasoning. Wrap up the salmon and place on a baking sheet to put in the oven at 400. (Leave some room on the tray for the asparagus). The fish will take 10-15 minutes depending on how thick it is. It is done when it flakes easily.
Asparagus: Rinse the asparagus and snap off the dead ends. Arrange on the baking sheet next to the foil wrapped fish. Drizzle the asparagus with olive oil to coat and sprinkle with coarse salt. Put the tray in the oven. The thicker the asparagus, the longer the cook time, about 10-15 minutes for thick and about 7 minutes for thin ones.
Couscous: takes about 10 minutes. Boil the water, stir in the couscous, cook for 5 minutes and let it sit for 5 minutes. Follow package instructions accordingly.
Bean Salsa: While the fish, asparagus, and couscous are cooking, make the salsa. Drain and rinse 1 can of black beans. Place in a medium bowl along with the tomato, cucumber, 1 tablespoon each of finely diced red onion and cilantro. Drizzle with juice of half a lime (1 tbsp) plus one tablespoon of olive oil, a teaspoon of cumin powder, dash of garlic powder and salt and pepper to taste. Mix well.
When everything is done cooking, arrange the couscous on a plate, top with bean salsa, roasted
asparagus and a scattering of the cooked fish.
Recipe courtesy of Laura Aychman